Ingredients
Scale
For the Cake:
- 200g dark chocolate
- 200g butter
- 200g sugar
- 4 large eggs
- 150g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 60ml whiskey alternative
- 100ml milk
- 1 tsp vanilla extract
For the Whiskey Ganache:
- 150g dark chocolate
- 100ml heavy cream
- 2 tbsp whiskey alternative
Instructions
- Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Melt 200g dark chocolate and 200g butter in a double boiler until smooth.
- Remove from heat and stir in 200g sugar. Let it cool slightly.
- Add 4 eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk 150g flour, 1 tsp baking powder, and 1/2 tsp salt. Fold into the chocolate mixture gently.
- Stir in 100ml milk, 60ml whiskey alternative, and 1 tsp vanilla extract until fully combined.
- Pour the batter into the prepared pan and smooth the top. Tap gently to remove air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat 100ml heavy cream until it simmers, then pour over 150g chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
- Add 2 tbsp whiskey alternative to the ganache and mix thoroughly.
- Pour the ganache over the cooled cake, spreading evenly. Allow it to set at room temperature or refrigerate briefly.
Notes
Use high-quality dark chocolate for best results.
Ensure all wet ingredients are at room temperature.
Ganache can be made in advance and stored in the refrigerator.
Gently fold dry ingredients to maintain a light, moist texture.
- Prep Time: 20
- Cook Time: 35